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Saturday, December 1, 2007

Chocolate Mousse

I know not all people love chocolate, but for me, having a little cup of chocolate mousse always brighten up my heart. I always use a plastic cup when making chocolate mousse, because it’s easy to store in the fridge, but you can use a nice and lovely cup if you use it for a party. The cocoa mass is the key to give you deep and satisfied chocolate flavor mousse, but if it too much it will lose its gentle touch of the mousse and feel bitter instead. This recipe is very easy, and you can omit rum if you make them for children, it’s still delicious.

Chocolate Mousse

Serve 4

Dark Chocolate (50% cocoa mass) chopped 100 g

Dark Chocolate (70% cocoa mass) chopped 60 g

Sugar 40 g

Eggs 145 g

Cream (43% fat content) 175 ml

Dark rum 2 tsp

A dash of salt

Put the chocolate in a heatproof bowl. Half fill a saucepan with water and bring to the boil. Remove from the heat and place the bowl over the pan, making sure it is not touching the water. Stir occasionally until the chocolate has melted. Leave to cool.

Using electric beaters, beat the eggs and sugar in a bowl for 5 minutes, or until the mixture is thick, pale and increased in volume. Transfer to a large bowl.

Using a metal spoon, fold in the melted chocolate with the rum, leave the mixture to cool, then gently fold in the lightly whipped cream until just combined.

Spoon into four 250 ml (1 cup) ramekins or dessert glasses. Refrigerate for 2 hours, or until set. Serve with extra whipped cream and garnish with grated chocolate.